Cuisinart FP-12DC User Manual
ELITE COLLECTION
™
Recipe Booklet
12-CUP FOOD PROCESSOR
RECIPES
To help you feel right at home with your new Cuisinart Elite Collection™ 12-Cup Food
Processor in your kitchen, we’ve assembled a variety of delicious recipes to get you started –
from quick and easy to more complex gourmet dishes. Breakfast and brunch through dinner
and dessert, every meal is covered with these easy-to-follow recipes.
Look for the chef’s whisks above the ingredients for the degree of difficulty (1=easy,
2=medium, 3=challenging), and the convenient clock icons that point you to each
recipe’s time commitment so you can allocate your time accordingly.
In addition, the detailed nutritional information lets you know exactly what you’re eating!
Bon appétit!
BASICS
Basic Fresh Breadcrumbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
BUTTERS
Gorgonzola Butter .....................................................6
Mediterranean Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Peanut Butter .........................................................6
MARINADES & DRESSINGS
Asian Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Sweet and Sour Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Herbed Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Basic Mayonnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
SAUCES
Basil Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Simple Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Roasted Red Pepper Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Hollandaise Sauce ....................................................12
Tartar Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
DOUGHS
Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Pasta Dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Spinach Pasta Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Basic Flaky Pastry Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Pâte Sucrée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
2
BREAKFAST & BRUNCH
Cherry Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Zucchini Spice Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Mixed Mushroom and Red Pepper Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
White and Sweet Potato Hash with Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
APPETIZERS
Artichoke and Herb Yogurt Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Chunky Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Hummus ............................................................ 24
Three Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Classic Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Spinach, Feta and Artichoke Stuffed Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Caramelized Onion, Steak and Gruyère Quesadillas . . . . . . . . . . . . . . . . . . . . . . . 28
SOUPS
Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Lightened Broccoli and Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Simple Tomato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Roasted Butternut Squash Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
SALADS
Chopped Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Classic Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Classic Creamy Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Shredded Carrot Salad with Honey-Ginger Dressing . . . . . . . . . . . . . . . . . . . . . . . 37
ENTRÉES
Eggplant Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Eggplant Calzone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Spinach Ravioli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Classic Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Chicken Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Chicken Marsala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
3
SIDES
Vegetable Napoleon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Stuffed Roasted Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Mashed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Grilled Rosemary Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Ginger Glazed Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
BREADS
Classic Cuisinart® White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Crusty French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Classic Cuisinart® Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Buttery Dinner Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Buttermilk Biscuits ....................................................55
Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
DESSERTS
Chocolate Pecan Pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Classic Cheesecake & Graham Cracker Crust. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Apple Crumb Pie & Crumb Pie Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Banana Cream Pie & Chocolate Cookie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Pastry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Deep Chocolate Layer Cake & Cream Cheese Frosting . . . . . . . . . . . . . . . . . . . . . 62
Pound Cake with Pine Nuts and Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Dessert Crêpes with Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Raspberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Berry Mango Smoothie ................................................66
Tropical Fruit Smoothie ................................................66
Mango Sorbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Blueberry Mint Sorbet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Banana “Ice Cream” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
4
Cuisinart® is a registered trademark of Cuisinart. Any trademarks or service marks of third parties
used herein are the trademarks or service marks of their respective owners.
BASIC FRESH BREADCRUMBS
There is no need to buy breadcrumbs when you can make them
®
in no time with your Cuisinart
6 s l i c e s w h i t e b r e a d
Makes 1¹³ cups
Approximate preparation time: Less than one
minute, plus 35 minutes for baking
Preheat oven to 325°F. Bake slices of bread in a single
layer for about 20 minutes or until bread is completely
dried out.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
toasted bread up into pieces and pulse about 10 times
and then process until breadcrumbs are fine, about 25
seconds.
TIP: For seasoned breadcrumbs, add ¼ teaspoon each
dried oregano, dried basil, garlic powder, and ground
onion flakes to toasted bread and process as above.
Nutritional information per serving (2 tablespoons):
Calories 60 (11% from fat)
sat. fat 0g | chol. 0mg | sod. 90mg | calc. 10mg | fiber 1g
Food Processor.
®
Food Processor. Break
|
carb. 11g | pro. 2g | fat 1g |
BASICS
5
GORGONZOLA BUTTER
Melt a slice of this butter on your favorite steak right when it comes off
the grill. It is also delicious on a baked potato or steamed vegetables.
Makes 1 roll compound butter, 16 slices
Approximate preparation time: 5 minutes
8 t a b l e s p o o n s (½ c u p ;
1 s t i c k ) u n s a l t e d b u t t e r,
r o o m t e m p e r a t u r e
¼ c u p Go r G o n z o l a , c r u m b l e d
p i n c h f r e s h l y G r o u n d
b l a c k p e p p e r
Insert the large metal chopping blade into the large work
bowl of the Cuisinart
Gorgonzola and process for 60 seconds until smooth, scraping
the bowl as necessary.
Remove butter from bowl and place on a sheet of waxed
paper. With the aid of the paper, form the butter into a log.
Roll and wrap well in plastic. Butter can either be refrigerated
or frozen.
Nutritional information per serving (1 tablespoon):
Calories 52 (96% from fat) | carb. 0g | pro. 0g | fat 6g |
sat. fat 4g | chol. 16 mg | sod. 5mg | calc. 2mg | fiber 0g
®
Food Processor. Add the butter and
MEDITERRANEAN BUTTER
Makes 1 cup or two 7-inch logs
Approximate preparation time: 5 minutes
2 G a r l i c c l o v e s
1 t e a s p o o n it a l i a n s e a s o n i n G
1 t e a s p o o n d r i e d b a s i l
1 t e a s p o o n d r i e d o r e G a n o
1 t e a s p o o n d r i e d s a G e
1 t e a s p o o n c h i l i p o w d e r
1 t e a s p o o n b a l s a m i c v i n e G a r
16 t a b l e s p o o n s (½ p o u n d ;
2 s t i c k s ) u n s a l t e d b u t t e r,
r o o m t e m p e r a t u r e
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. With the machine running,
drop the garlic cloves through the feed tube to finely chop.
Add remaining ingredients, including the butter, and process
to combine, about 60 seconds. Scrape bowl as necessary.
Remove butter from bowl, divide into two, and place on two
separate sheets of waxed paper. With the aid of the paper, form
each portion of butter into a log. Roll and wrap well in plastic.
Butter can either be refrigerated or frozen.
Nutritional information per serving (1 tablespoon):
Calories 103 (98% from fat) | carb. 0g | pro. 0g | fat 11g |
sat. fat 7g | chol. 30mg | sod. 2mg | calc. 2mg | fiber 0g
4 c u p s d r y r o a s t e d p e a n u t s
6
BASICS
PEANUT BUTTER
Makes 2 cups
Approximate preparation time: 4½ minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Pulse peanuts about 10 times
and then process until drops of oil are visible and the mixture is
very smooth, about 4½ minutes.
TIP: Any nut can be substituted in this recipe.
Nutritional information per serving (1 tablespoon):
Calories 100 (71% from fat) | carb. 4g | pro. 4g | fat 9g |
sat. fat 1g | chol. 0mg | sod. 1mg | calc. 9mg | fiber 1g
ASIAN MARINADE
This marinade is equally good for pork, chicken or salmon.
It is also a good sauce for serving with dim sum.
1 o u n c e p e e l e d f r e s h G i n G e r,
c u t i n t o ½-i n c h p i e c e s
2 G a r l i c c l o v e s
²∕³ c u p s o y s a u c e (m a y u s e
l o w -s o d i u m o r t a m a r i )
½ c u p c a n o l a o r o t h e r
v e G e t a b l e o i l
¼ c u p p l u s 2 t a b l e s p o o n s
ho isin s a u c e
¼ c u p p l u s 2 t a b l e s p o o n s
as i a n s e s a m e o i l (t o a s t e d
s e s a m e o i l )
2 t a b l e s p o o n s r i c e w i n e
v i n e G a r
¼ t e a s p o o n c a y e n n e p e p p e r
SWEET AND SOUR MARINADE
Makes about 2 cups
Approximate preparation time: 10 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
ginger and garlic and pulse to chop, about 8 to 10 times.
Scrape the sides and bottom of the work bowl. Add the
remaining ingredients and process until smooth, about
15 seconds. Transfer to a container, cover and refrigerate
if not using immediately. Marinate meat or seafood for
approximately 2 hours before roasting or grilling.
Nutritional information per serving (1 tablespoon):
Calories 44 (78% from fat) | carb. 2g | pro. 0g | fat 4g |
sat. fat 0g | chol. 0mg | sod. 156mg | calc. 0mg | fiber 0g
This marinade pairs well with poultry and pork.
4 G a r l i c c l o v e s
½ c u p d a r k c o r n s y r u p
½ c u p e x t r a vir Gin o l i v e o i l
½ c u p b a l s a m i c v i n e G a r
1 t a b l e s p o o n p l u s
1 t e a s p o o n p a p r i k a
2 t e a s p o o n s d r y m u s t a r d
p o w d e r
2 t e a s p o o n s d r i e d t h y m e
1 t e a s p o o n c h i l i p o w d e r
1 t e a s p o o n k o s h e r s a l t
Makes 1 cup
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
®
Food Processor. Add the garlic and
process to finely chop. Add the remaining ingredients.
Process again until well mixed, about 45 seconds.
Nutritional information per serving (1 tablespoon):
Calories 97 (62% from fat) | carb. 10g | pro. 0g | fat 7g |
sat. fat 1g | chol. 0mg | sod. 152mg | calc. 4mg | fiber 0g
BASICS
7
HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.
Makes 1 cup
Approximate preparation time: 5 minutes
¼ c u p r e d w i n e v i n e G a r
1 t e a s p o o n di j o n -s t y l e
m u s t a r d
¼ c u p f r e s h p a r s l e y
½ t e a s p o o n d r i e d b a s i l
½ t e a s p o o n d r i e d t h y m e
½ t e a s p o o n d r i e d m a r j o r a m
½ t e a s p o o n k o s h e r s a l t
¼ t e a s p o o n G r o u n d
w h i t e p e p p e r
¾ c u p e x t r a vir Gin o l i v e o i l
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
parsley and remaining herbs and spices and process to
combine and roughly chop. With machine running, slowly pour
the olive oil through the feed tube until all ingredients are
homogenous, about 3 minutes.
Nutritional information per serving (1 tablespoon):
Calories 91 (99% from fat) | carb. 0g | pro. 0g | fat 11g |
sat. fat 2g | chol. 0mg | sod. 76mg | calc. 2mg | fiber 0g
®
Food Processor. Add the vinegar, mustard,
BASIC MAYONNAISE
Taste the difference in homemade mayonnaise.
4 l a r G e e G G y o l k s *
½ t e a s p o o n k o s h e r s a l t
2 t a b l e s p o o n di j o n -s t y l e
m u s t a r d
2 t e a s p o o n f r e s h l e m o n
j u i c e o r w h i t e w i n e v i n e G a r
2 t o 2½
c u p s v e G e t a b l e o r
c a n o l a o i l , d i v i d e d
8
BASICS
Makes about 3 cups
Approximate preparation time: 5 to 10 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Process the egg yolks, salt,
mustard and lemon juice until smooth, about 30 seconds. With
the machine running, add ¼ cup of the oil through the feed
tube, drop by drop, being sure each drop is incorporated with
the yolks before adding the next. This step should take about
5 minutes. Once the mixture is emulsified and homogenous,
slowly add remaining oil until thick, about 1 minute.
Taste and adjust seasoning accordingly.
For fresh herb mayonnaise: process ¹³ cup firmly packed fresh
herbs (i.e., parsley, dill, tarragon, basil, etc.), stems removed,
with the yolks before adding the oil.
*Raw egg warning:
Caution is suggested in consuming raw and lightly cooked
eggs due to the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you use only fresh,
properly refrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites and
the shell.
For lower-cholesterol mayonnaise, and to avoid using raw
eggs, Egg Beaters® may be substituted for the egg yolks.
Nutritional information per serving (1 tablespoon):
Calories 85 (98% from fat) | carb. 0g | pro. 0g | fat 10g |
sat. fat 1g | chol. 17mg | sod. 38mg | calc. 2mg | fiber 0g
If you have other herbs or nuts, use them in place of
some of the basil and pine nuts.
3 o u n c e s re G G i a n o
2 G a r l i c c l o v e s
½ c u p p i n e n u t s o r w a l n u t s ,
5 c u p s t i G h t l y p a c k e d f r e s h
¼ t o ½
²∕
pa r m i G i a n o c h e e s e ,
c u t i n t o ½-i n c h c u b e s
l i Gh t l y t o a s t e d
b a s i l l e a v e s , u n b l e m i s h e d
(a b o u t 20 o u n c e s )
t e a s p o o n k o s h e r o r
s e a s a l t
t o ¾
c u p e x t r a v irGin o l i v e o i l
³
BASIL PESTO
Makes about 2 cups
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
machine running, drop the cheese and garlic through
the small feed tube to process until finely chopped,
about 30 seconds. Add the nuts and pulse to chop,
about 5 to 6 pulses. Add the basil leaves and pulse to
chop, using long pulses, 10 to 15 times; scrape the
bowl. Add the salt. With the machine running, add the
olive oil in a slow, steady stream through the small feed
tube, processing until combined and an emulsion is
formed, about 1 minute. Scrape the work bowl.
To store the pesto, transfer to a glass jar or bowl, tap to
remove all air bubbles and even out the surface. Float a
layer of olive oil on top; cover with plastic wrap and
refrigerate. The pesto will keep for 5 days in the
refrigerator, or it may be frozen.
Nutritional information per serving (1 tablespoon):
Calories 51 (87% from fat) | carb. 1g | pro. 1g | fat 5g |
sat. fat 1g | chol. 1mg | sod. 88mg | calc. 34mg | fiber 0g
®
Food Processor. With the
BASICS
9
SIMPLE TOMATO SAUCE
A simple marinara sauce for pasta, or when reduced,
a tasty topping for homemade pizzas.
1 s m a l l o n i o n (a b o u t
½ t a b l e s p o o n e x t r a v irGin
4 G a r l i c c l o v e s
¾ t e a s p o o n d r i e d o r e G a n o
1 c a n (35 o u n c e s ) p l u m
2 s p r i G s f r e s h b a s i l
¼ c u p d r y w h i t e w i n e
½ t e a s p o o n k o s h e r s a l t
¼ t e a s p o o n f r e s h l y G r o u n d
¼ t o ¾
4 o u n c e s ), c u t i n t o
1-i n c h p i e c e s
o l i v e o i l
t o m a t o e s , w i t h j u i c e s
(10 t o 12 l a r G e l e a v e s )
b l a c k p e p p e r
t e a s p o o n r e d p e p p e r f l a k e s
(o p t i o n a l , t o t a s t e , f o r a
s p i c i e r s a u c e )
Makes 3 cups tomato sauce for pasta / 1¾ cups tomato
sauce for pizza.
Approximate preparation time: 10 to 15 minutes,
plus 1 hour cooking (cook an additional 40 minutes to
make the reduced pizza sauce)
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
onion and pulse to chop, about 10 times. Put the olive
oil into a 6-quart saucepan over medium heat. When
the oil shimmers across the pan, add the onion. With
the processor running, drop the garlic through the feed
tube to chop. Add the garlic and oregano to the pan.
Cook until onion is softened and the garlic is fragrant.
While the onion mixture is cooking, add the tomatoes to
the work bowl and pulse to chop. Add the tomatoes to
the pan with the basil, wine and salt. Bring to a boil and
then reduce the heat to low, cover the pan loosely and
simmer for 50 to 60 minutes. Turn off the heat and let
cool in the pan for 10 minutes. Stir in the black pepper
and optional red pepper flakes. Taste and adjust
seasoning accordingly.
If you would like a sauce for pizza, continue to simmer,
uncovered, for 40 additional minutes to reduce, stirring
now and then. Transfer the reduced sauce to a bowl to
cool before using as a pizza topping.
This sauce freezes well.
Nutritional information per serving (½ cup):
Calories 46 (22% from fat) | pro. 2g | carb. 6g | fat 1g |
sat. fat 0g | chol. 0mg | sod. 457mg | calc. 91mg | fiber 1g
Nutritional information per serving (½ cup):
reduced for pizza sauce
Calories 74 (22% from fat)
sat. fat 0g | chol. 0mg | sod. 732mg | calc. 91mg | fiber 2g
®
Food Processor. Add the
|
pro. 3g | carb. 10g | fat 2g |
10
BASICS
ROASTED RED PEPPER SAUCE
This sauce combines the sweet taste of the red pepper with its
roasted counterpart to create a flavor-packed yet healthy sauce,
perfect for chicken and fish.
Makes about 3 cups
Approximate preparation time: 90 to 100 minutes,
including roasting and resting peppers
3 p o u n d s r e d b e l l p e p p e r s
(a p p r o x i m a t e l y 8 m e d i u m
p e p p e r s )
8 G a r l i c c l o v e s , u n p e e l e d
2 s h al l o t s (a b o u t 1 o u n c e ),
f i n e l y c h o p p e d
½ t a b l e s p o o n u n s a l t e d
b u t t e r
1½ t e a s p o o n s e x t r a v irGin
o l i v e o i l
3 t a b l e s p o o n s w h i t e w i n e
1½ c u p s c h i c k e n s t o c k o r
b r o t h
½ t e a s p o o n f r e s h l e m o n
j u i c e
¼ t o ½
t e a s p o o n k o s h e r s a l t
f r e s hl y G r o u n d
b l a c k p e p p e r
Preheat oven to 425°F. Line a baking sheet with parchment
paper.
Place half of the peppers on a prepared baking sheet with the
garlic.
Roast in oven for 20 minutes. Remove the garlic cloves and
place in a small heatproof bowl. Return tray to oven and
continue roasting peppers for an additional 30 minutes,
flipping the peppers a few times so that they are evenly
blackened. Once the peppers are charred all over, place them
in the bowl with the garlic and cover tightly with plastic wrap.
Allow the peppers to cool and steam so that their skins
become loose, at least 30 minutes. Once cool, peel the skins
off the garlic and each pepper and remove seeds. Reserve
cleaned peppers with peeled garlic cloves. (It is possible to
store the peppers and garlic together in a plastic food storage
bag overnight.)
While the peppers are roasting, cut the remaining peppers
into 1-inch pieces.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor, add the shallots and pulse to
chop, remove and reserve. Add the raw pepper pieces and
pulse to roughly chop.
Put the butter and olive oil together into a large sauté pan
over medium heat. Once the butter melts, add the chopped
shallots; stir and sauté for about 2 minutes to soften, not
picking up any color. Stir in the chopped raw peppers.
Reduce heat to low and cover with lid. Allow peppers to sweat
for about 30 minutes, stirring occasionally. Peppers are done
when they are soft. Remove lid from pan and increase heat
slightly. Add the white wine and stir until liquid is mostly
evaporated, about 2 minutes. Add the chicken stock, bring to
a steady simmer, and allow to reduce by half, about 5 minutes.
Put the cooked peppers and the reserved roasted peppers
and garlic into the work bowl. Add the lemon juice, salt and a
pinch of pepper; pulse 2 to 3 times and then process for
about 40 seconds, until ingredients are well blended. Taste
and adjust seasonings accordingly.
Nutritional information per serving (½ cup):
Calories 100 (24% from fat)
sat. fat 1g | chol. 3mg | sod. 233mg | calc. 27mg | fiber 5g
|
carb. 17g | pro. 3g | fat 3g |
BASICS
11
HOLLANDAISE SAUCE
This sauce can be used in many dishes, including eggs benedict
and steamed vegetables.
Makes 1½ cups
Approximate preparation time: 15 minutes
24 t a b l e s p o o n s (¾ p o u n d ;
3 s t i c k s ) u n s a l t e d b u t t e r
3 l a r G e e G G y o l k s
1 t a b l e s p o o n di j o n -s t y l e
m u s t a r d
½ t e a s p o o n k o s h e r s a l t
¼ t e a s p o o n f r e s h l y
G r o u n d b l a c k p e p p e r
2 t a b l e s p o o n s f r e s h l e m o n
j u i c e
Place butter in a saucepan over low heat to melt.
Insert the large chopping blade into the large work bowl of
the Cuisinart
and pepper and process for 90 seconds. Once the butter is
melted, turn heat up to bring the butter just to a boil. With
the machine running, very slowly drizzle ¼ of the hot butter
through the feed tube drop by drop, being sure each drop is
incorporated with the yolks before adding the next. This step
should take about 5 minutes. Once the mixture is emulsified
and homogenous, slowly add remaining butter until
incorporated, about 1 minute. Sauce will thicken to a
mayonnaise consistency. When all butter has been
incorporated, add the lemon juice and pulse to incorporate.
Taste and adjust seasoning accordingly. Serve while still warm.
Nutritional information per serving (1 tablespoon):
Calories 108 (98% from fat) | carb. 0g | pro. 0g | fat 12g |
sat. fat 7g | chol. 57mg | sod. 45mg | calc. 3mg | fiber 0g
®
Food Processor. Add the yolks, mustard, salt
TARTAR SAUCE
This tartar sauce is good not only with fish and shellfish,
but also with steamed fresh vegetables.
2 o u n c e s s h a l l o t s o r G r e e n
3 o u n c e s d r a i n e d s w e e t
4 t a b l e s p o o n s f r e s h
1 t a b l e s p o o n d i l l w e e d
1 t a b l e s p o o n di j o n -s t y l e
½ t e a s p o o n d r i e d t h y m e
3 t a b l e s p o o n s d r a i n e d
1½ c u p s m a y o n n a i s e
½ c u p n o n f a t p l a i n y o G u r t ,
¹∕8 t e a s p o o n f r e sh l y G r o u n d
o n i o n s , t r i m m e d a n d c u t
i n t o 1-i n c h p i e c e s
G h e r k i n p i c k l e s
it a l i a n p a r s l e y
m u s t a r d
c a p e r s
d r a i n e d * o v e r n i G h t
b l a c k p e p p e r
12
BASICS
Makes about 2 cups
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work
bowl of the Cuisinart® Food Processor. Add the shallots,
gherkins and parsley and pulse to chop, about 15 pulses.
Add the dill, mustard, thyme, and capers and pulse 5 times
to chop. Add the mayonnaise, yogurt and black pepper;
pulse to combine, 5 times. Do not overprocess. Refrigerate
until ready to use.
*To drain yogurt, place in a strainer lined with a coffee filter or
a yogurt strainer. Cover and let drain until desired thickness is
reached.
Nutritional information per serving (1 tablespoon):
Calories 72 (88% from fat) | carb. 2g | pro. 0g | fat 7g |
sat. fat 1g | chol. 13mg | sod. 86mg | calc. 10mg | fiber 0g
Once you see how simple pizzas are to make, you will never
order one to be delivered again!
1 p a c k a G e a c t i v e d r y y e a s t
1 t e a s p o o n G r a n u l a t e d
s u G a r
1¼ c u p s w a r m w a t e r
(105° t o 115°f.)
3¹⁄³ c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
½ t a b l e s p o o n k o s h e r s a l t
2 t e a s p o o n s e x t r a v irGin
o l i v e o i l
PIZZA DOUGH
Makes 1¾ pounds dough (six 7-inch crusts or three
12-inch crusts) / 36 servings
Approximate preparation time: 5 to 10 minutes,
plus 55 minutes rising and resting, 5 minutes assembly
and 10 minutes baking
In a 2-cup liquid measure, dissolve yeast and sugar in
warm water. Let stand until foamy, about 3 to 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart
With machine running, pour the liquid slowly through
the small feed tube as fast as the flour will absorb it.
Once a dough ball forms and cleans the sides of the
work bowl, process for an additional 30 seconds to
knead dough. Dough may be slightly sticky. Coat dough
evenly with extra virgin olive oil and transfer to a plastic
food storage bag and seal the top. Let dough rise in a
warm place for about 45 minutes.
Place dough on a lightly floured surface; punch down
and let rest 5 to 10 minutes. Roll into desired crust sizes
and place on baking pans lightly sprayed with vegetable
oil cooking spray. Follow pizza recipe.
Nutritional information per serving (1 ounce):
Calories 112 (2% from fat) | carb. 24g | pro. 3g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 134mg | calc. 0mg | fiber 1g
®
Food Processor and add the flour and salt.
BASICS
13
PASTA DOUGH
Fresh pasta is a special treat. While it is best served right away, you can
freeze it after it has been rolled and cut.
Makes 1½ pounds, about 10 servings
Approximate preparation time: 5 minutes
2 c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
1 c u p s e m o l i n a f l o u r
1 t a b l e s p o o n k o s h e r s a l t
4 l a r G e e G G s
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
flours and salt to work bowl and pulse 5 to 6 times to
combine. With the machine running, add 1 egg at a
time until a dough ball forms. Once dough ball forms,
allow machine to run for 30 seconds to knead. Divide
dough into 4 equal parts and pass through a pasta roller
machine.
Nutritional information per serving:
Calories 165 (12% from fat) | carb. 30g | pro. 7g | fat 2g |
sat. fat 1g | chol. 85mg | sod. 668mg | calc. 11mg | fiber 1g
®
Food Processor. Add both
SPINACH PASTA DOUGH
Add a healthy, colorful ingredient to your pasta bowl.
6 o u n c e s f r e s h s p i n a c h
1½ c u p s u n b l e a c h e d ,
²⁄³ c u p s e m o l i n a f l o u r
2 t e a s p o o n s k o s h e r s a l t
l e a v e s
a l l -p u r p o s e f l o u r
14
BASICS
Makes 1 pound, about 6 servings
Approximate preparation time: 10 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
bowl with half of the spinach. Pulse 10 times and then
process until finely chopped. Add remaining spinach
and repeat, scraping the bowl in between. Add both
flours and salt to work bowl and pulse 5 to 6 times to
combine. Process ingredients until a dough ball forms.
Once dough ball forms, allow machine to run for 30
seconds to knead. Divide dough into 4 equal parts and
pass through a pasta roller machine.
Nutritional information per serving:
Calories 97 (3% from fat) | carb. 20g | pro. 3g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 718mg | calc. 89mg | fiber 1g
®
Food Processor. Fill the
BASIC FLAKY PASTRY DOUGH
This recipe makes ample crust for a
9- to 11-inch regular or deep-dish pie or tart.
fo r a o n e -c r u s t p i e :
1½ c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
¼ t e a s p o o n t a b l e s a l t
¹∕8 t e a s p o o n b a k i n G p o w d e r
8 t a b l e s p o o n s (¼ p o u n d ;
1 s t i c k ) u n s a l t e d b u t t e r,
c o l d a n d c u t i n t o
½-i n c h c u b e s
2 t a b l e s p o o n s v e G e t a b l e
s h o r t e n i n G (p r e f e r a b l y
n o n -h y d r o G e n a t e d ), c o l d
a n d c u t i n t o ½-i n c h c u b e s
2 t o 4 t a b l e s p o o n s i c e w a t e r
fo r a t w o -c r u s t p i e :
3 c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
½ t e a s p o o n t a b l e s a l t
¼ t e a s p o o n b a k i n G p o w d e r
16 t a b l e s p o o n s (½ p o u n d ;
2 s t i c k s ) u n s a l t e d b u t t e r,
c o l d a n d c u t i n t o ½-i n c h
c u b e s
4 t a b l e s p o o n s v e G e t a b l e
s h o r t e n i n G (p r e f e r a b l y
n o n -h y d r o G e n a t e d ), c o l d
a n d c u t i n t o ½-i n c h c u b e s
5 t o 8 t a b l e s p o o n s i c e w a t e r
Approximate preparation time: 10 minutes, plus 30 minutes
resting time
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the flour, salt and baking
powder and process for 10 seconds to sift. Add the well-chilled
butter and shortening. Use short quick pulses until the mixture
resembles coarse corn meal and no pieces of butter larger than
a pea remain visible, 15 to 20 pulses. Sprinkle half the
maximum ice water on the flour and butter mixture, then pulse
5 or 6 times. The dough will be crumbly, but should begin to
hold together when a small amount is picked up and pressed
together. Add more water, a teaspoon (two for the two-crust
recipe) at a time, with 2 to 3 quick pulses after each addition,
adding just enough water for the dough to hold together easily
when pressed into a ball. Do not allow the dough to form a ball
in the processor! Add the liquid sparingly so that the dough is
not sticky. Do not overprocess or the pastry will be tough, not
tender and flaky.
Turn the dough out onto a lightly floured surface. Press
together into a ball, then flatten into a disk about 6 inches in
diameter (two disks for the two-crust recipe). Wrap in plastic
wrap and refrigerate for 1 hour before continuing. The dough
will keep refrigerated for up to 3 days, or may be frozen
(double wrapped) for up to a month; thaw at room temperature
for an hour before using. Use as directed in recipe.
To bake the pastry blind for a single-crust filled pie or tart, roll
out pastry ¹⁄8-inch thick to fit pan; crimp and seal edges. Prick
bottom all over with a fork. Chill for 30 minutes. Preheat the
oven to 400º F. Cover the shell with a sheet of aluminum foil or
parchment paper and weigh down with pie weights, dry rice or
dried beans. Bake for 15 minutes.
TIP: Leftover pastry may be rolled out and cut into shapes to
garnish the pie, or brushed with milk, sprinkled with sugar or
cinnamon and sugar, and baked until lightly browned.
Nutritional information based on 12 servings per pie: 1-crust pie
Calories 138 (65% from fat) | pro. 1g | carb. 11g | fat 10g |
sat. fat 1g | chol. 20mg | sod. 48mg | calc. 2mg | fiber 0g
Nutritional information based on 12 servings per pie: 2-crust pie
Calories 277 (65% from fat) | pro 3g | carb 22g | fat 20g |
sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | fiber 0g
BASICS
15
This versatile dough can be used for sweet or savory treats.
2 c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
1 t e a s p o o n t a b l e s a l t
16 t a b l e s p o o n s (½ p o u n d ;
2 s t i c k s ) u n s a l t e d b u t t e r,
c o l d a n d c u t i n t o ½-i n c h
c u b e s
¼ c u p i c e w a t e r
PÂTE BRISÉE
Makes two single crust 9-inch tarts/pies (24 servings),
or one double-crust pie, (12 servings)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
flour and salt and process for 10 seconds to sift. Evenly
add the butter and pulse until the mixture resembles
coarse crumbs. Pour in water 1 tablespoon at a time,
and pulse until mixture just forms a dough – you may
not need all of the water. Divide dough equally into two
pieces and form each into a flat disc; wrap in plastic and
refrigerate until ready to use. This pastry also freezes
well for up to 6 months as long as it is well wrapped.
Nutritional information per serving:
Calories 39 (6% from fat) | carb. 8g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 98mg | calc. 2mg | fiber 0g
TIP: For a sweet Pâte Brisée, follow the same recipe as
above except add 1½ tablespoons of granulated sugar
to the dry ingredients in the work bowl.
Nutritional information per serving:
Calories 47 (5% from fat) | carb. 10g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 98mg | calc. 2mg | fiber 0g
®
Food Processor. Add the
16
BASICS
PÂTE SUCRÉE
Have leftover dough? Use this “sweet” dough for simple cookies.
Just roll and cut into your favorite shapes.
Makes two 9-inch single tarts/pies, or one
double-crust pie
2 c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
2 t a b l e s p o o n s G r a n u l a t e d
s u G a r
½ t e a s p o o n t a b l e s a l t
12 t a b l e s p o o n s (¾ c u p )
u n s a l t e d b u t t e r,
c u t i n t o t a b l e s p o o n s ,
r o o m t e m p e r a t u r e
2 l a r G e e G G y o l k s
1 t a b l e s p o o n i c e w a t e r
¼ t e a s p o o n l e m o n z e s t
(o p t i o n a l )
½ t e a s p o o n p u r e v a n il l a
e x t r a c t
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
flour, sugar and salt and process for 10 seconds to sift.
Add the butter and process until combined, about
30 seconds. With the machine running, add the yolks,
one at a time, and process until incorporated. Add the
water, zest (if using) and vanilla; pulse 3 to 4 times,
until combined.
Form dough into 2 flat discs. Wrap in plastic; chill in
refrigerator until ready to use. Dough should be firm
enough to roll.
To make this an almond sucrée, substitute ¹⁄³ cup of the
all-purpose flour for toasted almonds. Finely grind the
almonds by processing 45 seconds, and then add the
remaining dry ingredients. Process 10 seconds to sift
and follow instructions as stated above.
Nutritional information per serving (based on 72 servings):
Calories 92 (58% from fat) | carb. 8g | pro. 1g | fat 6g |
sat. fat 4g | chol. 32mg | sod. 23mg | calc. 2mg | fiber 0g
For the almond sucrée:
Nutritional information per serving:
Calories 94 (63% from fat) | carb. 7g | pro. 1g | fat 7g |
sat. fat 4g | chol. 32mg | sod. 23mg | calc. 5mg | fiber 0g
BASICS
17
CHERRY CRUMB MUFFINS
n o n s t i c k c o o k i n G s p r a y
cr u m b t o p p i n G :
½ c u p t o a s t e d p e c a n s
o r w a l n u t s
¼ c u p u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
¹⁄³ c u p l i G h t b r o w n s u G a r
¼ c u p (½ s t i c k ) u n s a l t e d
b u t t e r, c o l d a n d c u t
i n t o s m a l l c u b e s
1 t e a s p o o n G r o u n d
c i n n a m o n
¼ t e a s p o o n s a l t
mu f f i n s :
1½ c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
½ t a b l e s p o o n b a k i n G s o d a
½ t e a s p o o n s a l t
½ t e a s p o o n G r o u n d
c i n n a m o n
¹⁄³ c u p G r a n u l a t e d s u G a r
¼ c u p l i G h t b r o w n s u G a r
¾ c u p b u t t e r m i l k
¹⁄³ c u p v e G e t a b l e o i l
1 l a r G e e G G
1 t e a s p o o n p u r e v a n il l a
e x t r a c t
1 c u p d r i e d c h e r r i e s
A hit at every brunch table.
Makes 12 muffins
Approximate preparation time: 15 minutes plus
20 minutes for baking
Preheat oven to 400°F. Coat one 12-cup muffin pan with
nonstick cooking spray.
Insert the small chopping blade into the small work
bowl of the Cuisinart
the crumb topping recipe into the small work bowl and
pulse to roughly chop. Add remaining crumb topping
ingredients and pulse to achieve a crumb-like mixture,
about 5 to 6 pulses. Remove work bowl and reserve.
Insert the large metal chopping blade into the large work
bowl of the Cuisinart
baking soda, salt and cinnamon for 10 seconds to sift.
Remove and reserve.
Add the sugars and buttermilk to the work bowl and
process together for about 5 seconds to combine.
Stir together the oil, egg and vanilla in a liquid measuring
cup. With the machine running, pour the liquid
ingredients through the small feed tube and process until
combined. Evenly add the dry ingredients and process
for about 4 to 5 seconds. Scrape the work bowl and add
the dried cherries, pulse 2 to 3 times to combine.
Scoop muffin batter evenly into the prepared muffin
pan. Sprinkle the crumb topping evenly on the tops of
each muffin. Bake for 18 to 20 minutes, until a cake
tester comes out clean.
Nutritional information per muffin:
Calories 151 (39% from fat) | carb. 21g | pro. 2g | fat 7g |
sat. fat 1g | chol. 18mg | sod. 258mg | calc. 18mg | fiber 0g
®
Food Processor. Put the nuts for
®
Food Processor. Process the flour,
18
BREAKFAST & BRUNCH
ZUCCHINI SPICE BREAD
This delicious zucchini bread is so simple to prepare in your
n o n s t i c k c o o k i n G s p r a y
2¼ c u p s u n b l e a c h e d ,
a l l -p u r p o s e f l o u r
¼ t e a s p o o n b a k i n G s o d a
¼ t e a s p o o n b a k i n G p o w d e r
1 t e a s p o o n G r o u n d
c i n n a m o n
¼ t e a s p o o n G r o u n d c l o v e s
¼ t e a s p o o n G r o u n d G i n G e r
¾ t e a s p o o n s a l t
½ c u p t o a s t e d w a l n u t s
1 l a r G e z u c c h i n i , a b o u t
½ p o u n d
1 c u p l i G h t b r o w n s u G a r
½ c u p v e G e t a b l e o i l
1 l a r G e e G G , l i G ht l y b e a t e n
¾ t e a s p o o n p u r e v a n il l a
e x t r a c t
®
Cuisinart
Food Processor.
Makes one 9 x 5-inch loaf, approximately 12 servings
Approximate preparation time: 15 minutes, plus
75 minutes for baking
Preheat oven to 325°F. Coat one 9 x 5-inch loaf pan well
with nonstick cooking spray.
Stir the flour, baking soda, baking powder, cinnamon,
cloves, ginger and salt together in a bowl; reserve.
Insert the small metal chopping blade into the small
work bowl of the Cuisinart
the walnuts by pulsing, about 6 to 8 pulses. Remove
work bowl and reserve.
Insert the reversible shredding disc assembly on the
medium shredding side into the large work bowl and
process the zucchini; remove and reserve.
Insert the large metal chopping blade into the large work
bowl and add the light brown sugar. With the machine
running, add the oil, egg, and then the vanilla through
the feed tube; process ingredients for 10 seconds.
Add reserved dry ingredients and zucchini. Pulse 4
times to incorporate ingredients and then process for
10 to 15 seconds until just combined.
Pour batter evenly into the prepared pans and bake for
1 hour and 15 minutes, until a cake tester comes out clean.
Nutritional information per serving:
Calories 259 (43% from fat) | carb. 34g | pro. 4g | fat 13g |
sat. fat 2g | chol. 18mg | sod. 193mg | calc. 15mg | fiber 1g
®
Food Processor and chop
BREAKFAST & BRUNCH
19
MIXED MUSHROOM AND RED PEPPER FRITTATA
Try this frittata paired with a green salad for a light lunch or dinner.
Makes 10 servings
Approximate preparation time: 25 minutes, plus
3 o u n c e s pa r m e s a n ,
c u t i n t o ½-i n c h c u b e s
3 G a r l i c c l o v e s
8 o u n c e s c r e m i n i m u s h r o o m s
2 r e d b e l l p e p p e r s , e a c h c u t
i n t o 4 s t r i p s
1 t e a s p o o n d r i e d t h y m e
1½ t a b l e s p o o n s e x t r a v irGin
o l i v e o i l
¼ t e a s p o o n k o s h e r s a l t ,
d i v i d e d
½ t e a s p o o n f r e s h l y G r o u n d
b l a c k p e p p e r , d i v i d e d
10 l a r G e e G G s
15 minutes for baking
Preheat oven to 350°F.
Insert the small metal chopping blade into the small
work bowl of the Cuisinart
the Parmesan until finely chopped; remove and reserve.
Add the garlic cloves to the small bowl and process until
finely chopped; remove bowl and reserve.
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl and slice the mushrooms. Adjust
the disc to 2mm and then slice the red peppers.
Place a 12-inch nonstick skillet* over medium heat.
Add the olive oil and swirl the pan to coat the pan
surface evenly with the oil. Add the garlic to the skillet
and sauté for 2 to 3 minutes, until fragrant. Add the
mushrooms, red peppers, thyme, and a pinch each of
the salt and pepper. Sauté for about 8 to 10 minutes,
until the vegetables have softened.
While vegetables are cooking, beat the eggs together
well and stir in the remaining salt and pepper and
reserved Parmesan. Once vegetables are soft, reduce
heat to medium low and pour the eggs into the skillet;
lightly stir to evenly distribute the vegetables. Leave
skillet on the heat so that the bottom of the frittata
begins to set, about 5 minutes. Place skillet into oven
and bake until the top of the frittata is golden and
puffed, about 15 to 20 minutes.
Carefully remove skillet from oven and invert onto a
cutting board to cut the frittata to serve immediately.
*If not using a nonstick pan, coat the pan with a nonstick
cooking spray before adding the eggs. To do so, once the
vegetables are sautéed, stir them into beaten eggs; spray
the pan before adding the egg and vegetable mixture.
Nutritional information per scone:
Calories 102 (64% from fat) | carb. 2g | pro. 7g | fat 7g
sat. fat 2g | chol. 212mg | sod. 295mg | calc. 38mg | fiber 1g
®
Food Processor and process
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20
BREAKFAST & BRUNCH
WHITE AND SWEET POTATO HASH WITH FENNEL
A twist on traditional hash, this dish could also make a great
dinner side dish.
Makes 5 cups
Approximate preparation time: 10 minutes, plus
¼ c u p f r e s h p a r s l e y
1 s m a l l o n i o n , c u t i n t o
1-i n c h p i e c e s
1 p o u n d yu k o n Go l d
p o t a t o e s , s c r u b b e d w e l l
½ p o u n d s w e e t p o t a t o e s ,
s c r u b b e d w e l l
1 m e d i u m f e n n e l b u l b
3 t a b l e s p o o n s u n s a l t e d
b u t t e r, d i v i d e d
¾ t e a s p o o n k o s h e r s a l t
½ t e a s p o o n f r e s h l y
G r o u n d b l a c k p e p p e r
½ t e a s p o o n d r i e d t h y m e
25 minutes for cooking
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
about 15 seconds; remove and reserve. Add the onions
and pulse to chop, about 6 pulses; remove work bowl
assembly and reserve.
Insert the slicing disc assembly, adjusted to 6mm, into
the large work bowl. Slice both the white and sweet
potatoes. Remove sliced potatoes and cut into
½-inch dice.
Adjust the slicing disc to 4mm and slice the fennel.
Put 2 tablespoons of butter into a large sauté pan over
medium heat. Once the butter has melted, add the
onion, potatoes, fennel, salt, pepper and thyme. Sauté
vegetables, stirring occasionally, for about 20 to 25
minutes, covering pan for the last 5 to 8 minutes. For a
crisper hash, uncover and toss over heat for an additional
5 minutes.
Toss with remaining butter and reserved parsley.
Taste, adjusting seasoning accordingly, and serve.
Nutritional information per serving:
Calories 118 (26% from fat) | carb. 20g | pro. 2g | fat 3g
sat. fat 2g | chol. 9mg | sod. 179mg | calc. 26mg | fiber 3g
®
Food Processor. Chop the parsley,
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BREAKFAST & BRUNCH
21
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